Effect of 1-methylcyclopropene (1-MCP) on storage life and quality of pear fruits

Pear ( Pyrus pyrifolia (Burm) Nakai) fruits of cultivar ‘Patharnakh’ were harvested at optimum maturity and treated with 500, 750 and 1000 ppb concentration of 1-MCP gaseous vapours for 4 h in a closed chamber maintained at 20°C. After treatments the fruits were packed in corrugated fibre board cart...

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Bibliographic Details
Published in:Journal of food science and technology 2010-06, Vol.47 (3), p.351-354
Main Authors: Mahajan, B. V. C., Singh, K., Dhillon, W. S.
Format: Article
Language:English
Subjects:
Analysis
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Cold storage
Cultivars
Food
Food preservation
Food processing industry
Food Science
Fruits
Harvest
Horticulture
Nutrition
Original
Original Article
Physiology
Preservatives
Studies
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Summary:Pear ( Pyrus pyrifolia (Burm) Nakai) fruits of cultivar ‘Patharnakh’ were harvested at optimum maturity and treated with 500, 750 and 1000 ppb concentration of 1-MCP gaseous vapours for 4 h in a closed chamber maintained at 20°C. After treatments the fruits were packed in corrugated fibre board cartons and stored at 0–1°C and 90–95% RH. Fruits treated with 1000 ppb 1-MCP recorded minimum weight loss, maintained acceptable firmness and quality attributes till 75 days of storage. The stored fruits also retained post-storage shelf life for 3 days at ambient conditions (30–35°C and 60–65% RH) and 6 days at supermarket conditions (20°C and 85–90% RH).
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-010-0058-5